This slow cooker Amish-style green beans, beef, and pasta dinner is the kind of practical Midwestern comfort food that earns a regular place in the meal rotation: inexpensive ingredients, very little hands-on work, and a rich, homey result. Nestling canned green beans around a beef rump roast lets everything cook together slowly, so the beans take on the savory flavor of the meat while the roast becomes tender enough to shred into a hearty sauce for pasta.
Serve this with a simple side salad, warm dinner rolls, or applesauce if you want to lean into the sweet-savory comfort of the dish. Because the beef, green beans, and pasta make this a full meal on their own, I like to pair it with something light and crisp, plus black pepper and a little grated Parmesan at the table for anyone who wants an extra finishing touch.
Slow Cooker 6-Ingredient Amish Green Beans Beef Pasta
Servings: 6 to 8
Ingredients
1 beef rump roast, about 2 1/2 to 3 pounds
2 cans cut green beans, 14.5 ounces each, drained
1 packet dry onion soup mix, 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
8 ounces egg noodles
2 tablespoons unsalted butter
Directions
1. Place the beef rump roast in the slow cooker. Drain the green beans and nestle them all around the roast. Sprinkle the onion soup mix evenly over the top, then spread the condensed mushroom soup over the roast and beans. Add the butter in small pieces over everything.
2. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and shreds easily with a fork.
3. Remove the roast to a plate and shred or chop the beef into bite-size pieces. Stir the beans and sauce in the slow cooker, then return the beef to the pot.
4. Meanwhile, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Serve the beef and green bean mixture over the hot egg noodles, spooning plenty of sauce over each portion.
Variations & Tips
Use a different pasta: Egg noodles are classic here, but rotini, penne, or even mashed potatoes work well if that is what you have. Just choose something that will hold the savory sauce nicely.
Add extra seasoning carefully: Onion soup mix and condensed soup already bring plenty of salt, so taste the finished beef mixture before adding any more. A little black pepper or garlic powder is usually enough if you want to boost the flavor.
Make it richer: If you want a silkier sauce, stir in a splash of beef broth or a spoonful of sour cream at the end. That helps loosen the mixture slightly and gives it a more gravy-like finish.
Cut the roast if needed: If your rump roast is too large to fit comfortably, cut it into two big pieces before adding it to the slow cooker. That can also help it cook a bit more evenly.
Turn it into a freezer-friendly meal: Leftover beef and green beans reheat very well. Store the meat mixture separately from the noodles when possible, then warm gently and cook fresh pasta for the best texture.